19 November 2011

Ancient Biryani or Dindigul Thalapakatti Biryani


Remember this winning story,I made this ancient biryani for the contest,and that turned up into dindigul biryani...In one of the tamil literature of Imperungkappiyam,it has mentioned as "Oon Sooru"  ஊன் சோறு  made with small onions and a few spices...When i tried this recipe,I was surprised it tasted exactly like Thalapakatti Biryani....

Quick Note on Sangakala Unavu
The small onion,cumin and pepper are found during Second millennium BC as said by wikipedia..I wish i cud grab many resources of the spices and its origins...
Ingredients
Chicken-250gms
Seeraga Arisi-200 gms
Coconut milk-250 ml
Coriander powder-1 tsp
Turmeric powder-half tsp
Ginger garlic paste-1 tbsp
Garam masala-2 cloves,2 cardomon,half inch Cinnamon stick,Bayleaf-1
Curd-Quarter cup
Ghee-half cup

To make fine paste
Small Onions-50 gms
Coriander leaves-10 stems
Green Chilly-1-2 nos
Peppercorns-1 tsp
Cumin-one and half  tbsp
Cinnamon-1 inch stick
Cardomon-2-3
Salt to taste
        Method
Soak the rice for 10 minutes and strain.
Wash the chicken and keep it aside.
In a heavy bottomed kadai, heat ghee. Fry the cinnamon, cloves, star anise and peppercorns.
Add the powdered cinnamon & cloves and fry for a second.
Add the coriander powder and the turmeric powder, and fry again for a couple of seconds.
Add the chopped coriander leaves and the chicken pieces; sauté well.
When the color of the chicken changes, add salt and the crushed peppercorns.
Add the thick coconut milk and cook till the chicken is done.
Add water to this as per the quantity of rice kept aside. Allow to boil.
Then add the rice and cook like any other dum biriyani.
Method


Add the ghee in a pressure cooker,saute the garam masala


Add the chicken and garlic paste and saute them well
Add the curd and turmeric powder and saute it


Grind all the ingredients into fine paste


Add the Washed rice 


And the coconut milk to the rice


Add the fine paste,coriander powder and salt to it
Bring to boil


Pressure cook it for 3 whistles..Drizzle some ghee and serve hot


I usually do pressure cooking for this biryani...But u can also make by slow cooking process...

Tomorrow,I will be posting Mutton Gravy that makes best pair with this biryani

21 comments:

  1. Seriously, i can have this yummy inviting briyani anytime of the day, just drooling rite now here..

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  2. wow... biryani looks delicious... must give it a try..

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  3. wow...excellent recipe Priya...thanks for sharing...biryani looks so tempting and yummy!!

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  4. Really very different kind of biryani ...Looks delicious
    Thanks for your sweet comments on my blog.
    Hope to see u again
    Following u...

    Deepa
    Hamaree Rasoi

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  5. I have heard about this dish and we even have a restaurant with the same name in my hometown. Nice to know the history of the dish.Since it is NV I have no idea how it would taste :)

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  6. Sounds interesting and yummy too...

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  7. Wow..this is a wonderful recipe..very yum looking.

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  8. wow!!Now I am getting hungry!!!Thanks for the step by step recipe...

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  9. Biriyani looks delicious and inviting..

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  10. hi...thnx for this gr8 recipie..just wanted to know can we use the same method for mutton biryani?

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  11. hi..can we use the same method for mutton biryani?

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    Replies
    1. Yes. I am using the same method for the last couple of years and its yummy...

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    2. Yes, you can... i am using the same method for the last two years...yummy...

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  12. Thank you,infinity...U can use mutton,but u have to cook the mutton separately add it to the rice,just instead of chicken.

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  13. Thanks Infinity. I just had the same question to post:)
    Thanks Priya for your reply:)

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  14. Nice receipe...iam going to try today. thanks 4 the step by step process. one small comment, please add garlic to the ingredients list.. this was missing.

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  15. Do we need to paste mint leaves aswell or not? coz in the pic u hv shown mint leaves!!!

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  16. We dont need mint for this recipe..I have just used to garnish the biryani

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Thank you

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